This versatile stockpot enables you to brown meat or sauté veggies before adding liquid to create delicious homemade stocks or soups. It’s ideal for boiling everything from potatoes and pasta to crabs and corn-on-the-cob. Plus, it’s great for making chili, chowder, cioppino and so much more. Handy insert lets you drain foods easily and safely, without any messy spills.

Seattle-based Sur La Table has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.

A destination for iconic chefs such as Julia Child, Jacques Pépin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.

With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.

After searching for an affordable, well made stock/pasta pot for years, I found one. Already have the All Clad 12 quart pasta pot. It's decent but is built on disk bottom construction. IMHO, it takes too long to boil and is too big for everyday use.

The Sur La Table� is Tri-Ply Stainless Steel. It distributes the heat evenly for browning, boils quickly and simmers slowly. The cover fits like a glove. The pasta strainer is a plus but the stockpot itself is the real gem.

I would have liked a glass cover so that I can watch what is going on inside.

I made soup in the pot. It worked great for browning and then adding to make soup. The pasta insert is a little unstable when it sits on the pot. Not a major problem but a little design flaw.I like the wider bottom on the pot to cover my burner more fully for better heating

I actually have the older version of this 8 qt. stockpot with pasta insert. The only difference is the handles. I purchased on sale and as I have found @ Sur La Table what a great way to try their brand of cookware before you take the plunge into the complete line or other pieces. I have the All Clad Pasta Pentola, which is a bit heavier and higher/deeper vs. this pot which is wider and a bit shallower. I find the boiling time is less with the Sur La Table pot, which is a big plus for me, as it seems that it is quite frustrating when making pasta or soups even though the All Clad may be heavier and more costly (still excellent quality), this pot seems to take less time. It cleans up wonderfully. I use Bar Keeper's Friend to get out any stains, etc. and it comes out looking brand new. The pasta insert is a great addition, so you don't have to take out your colander, just one more thing to clean up. This is a great addition to my kitchen arsenal. I have a few pieces of Sur La Table's stainless pieces and I have not been disspointed with any one of them

Love the pot and the insert. Being a family of three, we rarely use the pot for pasta, but we do use it for the production of soup stock and the insert keeps solids and stock neatly separated. The handle on the lid is not riveted, and the degree of finish inside the pot leave a bit to be desired. The interior surface is ever so slightly rough to the touch (a fingernail really picks this up) and it's covered with concentric rings from the manufacturing process. The micro ridges formed by the extremely shallow tooling marks provide purchase points for proteins that can make cleaning a bit more difficult after making stock. I find the protein residue is easily removed with white vinegar and the scrubbing side of a dish sponge. A nicer handle on the lid would've upped my rating to 5 stars as even the smoothest interiors will be left with a residue after stock preparation.

This pasta pot is just the right size for everyday use with enough capacity for a dinner party. The design is fabulous... I have a Thermador with wide burners and been looking for a larger diameter pot without much success, until I found this one. This pot's wider diameter is perfect for the semi-professional rangetops, like Thermador or Wolfe. Beautiful handles and lines. I love it

I recently switched to induction and needed to replace most of my cookware. I wanted 18/10 ss try ply material. After comparing to various brands such as All Clad (disk base to copper core), Le Cruset, & Cuisinart, this product seemed to be the right intersection of material vs. weight vs. cost for a pasta pot. The glowing reviews topped it off. Thanks!

Best Answer:The SLT Triply cookware does not have Chrome. The Pot is made of TriPly Clad, 3 layers consisting of #304 SS (int), aluminum core and #430 SS (exterior). The lid and the pasta insert are made of high chromium stainless steel

Best Answer:This versatile stockpot enables you to brown meat or sauté veggies before adding liquid to create delicious homemade stocks or soups. It’s ideal for boiling everything from potatoes and pasta to crabs and corn-on-the-cob. Plus, it’s great for making chili, chowder, cioppino and so much more. Handy insert lets you drain foods easily and safely, without any messy spills.

The stock pot itself has a 10 3/4 inch diameter (14 1/4 inches with the handles) with a height of 5 3/4 inches. Adding the insert the height increases to 8 inches tall, and with the lid the total height is 9 1/2 inches tall.

The insert is a 10 3/4 inch diameter at its widest point with a depth of 6 1/2 inches.

I was surprised by the staffer's suggestion that this pot wasn't recommended for steaming, since I regularly use mine for steaming vegetables: i.e. broccoli, Brussels sprouts & cauliflower. The stockpot holds approximately 1" of water (a full quart!) under the bottom of the pasta insert -- roughly the depth of the legs on the collapsible steamer basket I previously used for many years. I like using this combo much better, since I never burn my hands! =]